Wisconsin Legislature: ATCP 55.07(13)(c)

(e) If the department orders a meat establishment operator to trim any carcass to remove adulterated meat, the operator shall complete the trimming before placing the carcass in a cooler.

(f) A meat establishment operator shall clean and sanitize facilities, equipment, and utensils that have come in contact with any condemned animal or meat before using the facilities, equipment, or utensils in any other slaughter or processing operations.

(11) Humane slaughter and treatment.

(a) Persons slaughtering food animals shall use humane methods. Humane methods include any of the following:

1. Captive bolt devices.

2. Electrical stunning.

3. CO2 gas chamber.

4. Gun shot.

5. Established religious dietary law procedures, such as rabbinical (kosher) procedures.

(b) Persons receiving, transporting, or holding food animals for slaughter shall do so in a humane manner.

(c) If a meat establishment receives food animals that cannot stand or walk, the meat establishment operator shall do all the following:

1. Maintain separate holding pens for those animals, and protect them from physical contact with other animals.

2. Maintain skids, mats, or other department-approved conveyances for moving those animals humanely. A meat establishment operator may not drag an animal that cannot stand or walk, but shall move the animal by means of an approved conveyance.

(d) Meat establishment operators shall construct and maintain livestock pens, driveways, and ramps to prevent injury to animals.

(e) Persons moving food animals to slaughter shall do so in a manner that minimizes animal excitement and discomfort. Persons driving food animals to slaughter shall avoid excessive use of driving implements that may cause unnecessary excitement, pain, or injury to the animals. Persons driving food animals to slaughter may not stab or prod the animals with sharp driving implements.

(f) Food animals held at meat establishments pending slaughter shall have access to drinking water. If they are held for more than 24 hours, they shall also have access to feed.

(g) No livestock, ratites, or captive game animals may be shackled, hoisted, stuck, or cut for slaughter, except according to rabbinical (kosher) or other established religious dietary practices, until the livestock, ratites, or captive game animals are rendered insensible to pain.

Note: See s. 95.80, Stats.

(h) If a bullet, bolt, or other slaughter projectile penetrates the brain of a slaughtered food animal, that brain may not be used for human food.

(i) No head, head meat, or cheek meet from a food animal slaughtered by gunshot may be used for human food. This paragraph does not prohibit the use of the animal’s tongue for human food.

(12) Horses and horse meat. No person may slaughter or process equines at a meat establishment where other domesticated food animals are slaughtered or processed. Equine carcasses, equine meat, and equine meat food products shall be conspicuously labeled “HORSE MEAT” or “HORSE MEAT PRODUCT” in a manner approved by the department.

(13) Records.

(a) Except as provided in par. (b), a person who slaughters a food animal for human consumption, or who processes the meat of a food animal for human consumption, shall make a record of that slaughter or processing. The record shall include all the following:

1. The date and time of slaughter or processing.

2. The number and type of animals slaughtered, and the disposition of the carcasses.

3. The type and amount of meat processed, and the disposition of that meat.

4. Any certificates required under sub. (7).

5. Other relevant information required by the department.

(b) Paragraph (a) does not require a meat establishment operator to duplicate slaughter records kept by the department’s inspector.

(c) Records required under this subsection shall be made at the time the specific event occurs and include the date and time recorded, and shall be signed or initialed by the meat establishment employee making the entry.

(d) A person required to make a record under par. (a) shall keep that record for at least 3 years, and shall make the record available to the department for inspection and copying upon request.

History: CR 01-042: cr. Register March 2002 No. 555, eff. 4-1-02; CR 07-116: am. (1) (a) (intro.), (2) (a) (intro.), (3) (a) (intro.) and (8), cr. (8) (e) Register November 2008 No. 635, eff. 12-1-08; CR 08-075: am. (3) (a) (intro.) Register April 2009 No. 640, eff. 5-1-09; CR 10-122: am. (1) (a) Register July 2011 No. 667, eff. 8-1-11; EmR1213: emerg. am. (1) (a) (intro.), cr. (1) (c), am. (2) (a) (intro.), cr. (2) (d), am. (3) (a) (intro.), cr. (3) (c), eff. 9-13-12; CR 12-040: am. (1) (a) (intro.), cr. (1) (c), am. (2) (a) (intro.), cr. (2) (d), am. (3) (a) (intro.), cr. (3) (c) Register May 2013 No. 689, eff. 6-1-13; CR 14-024: am. (6) (intro.), cr. (6) (d), am. (7) (f) Register May 2015 No. 713, eff. 6-1-15; CR 17-072: am. (title), (1), (2) (title), (a) (intro.), 2., (b), (c) (intro.), 1., 2., (3) (title), (a) (intro.), 2., (b), renum. (4) (a) to (4) and am., am. (5), (6) (intro.), (d), (9) (b), (e) 2., (10) (b), (d), (e), (11) (g), renum. (13) (c) to (13) (d), cr. (13) (c) Register July 2018 No. 751, eff. 8-1-18 except (4), eff. 1-1-19.

ATCP 55.08 Custom processing.

(1) General. A person providing a custom processing service shall do all the following:

(a) Hold a current annual license if required under s. ATCP 55.03.

(b) Hold a current annual registration certificate if required under s. ATCP 55.09 (2).

(d) Mark or label all the resulting meat products “NOT FOR SALE” and all the resulting poultry products “NOT INSPECTED” as provided in sub. (2). A person providing a custom processing service shall keep the service recipient’s meat and poultry products separate from all other food that the service provider holds for others or offers for sale. The person may not sell any of the service recipient’s meat products, or commingle them with any food that the person holds for others or sells.

Note: For example, a person providing custom processing services may not combine saved carcass parts, such as head meat, tongues, hearts, fat, or trimmings, with meat or poultry products processed for other service recipients or purchasers. The licensing exemption under s. ATCP 55.03 (2) (d) allows for the direct sale from a service recipient to customers of up to 1,000 birds.

(e) Return all of the resulting meat and poultry products to the service recipient. The service recipient may use them only for the service recipient’s personal consumption, which may include consumption by members of the service recipient’s household, and the service recipient’s nonpaying guests and employees.

Note: An owner’s nonpaying guests may include nonpaying immediate family members.

(f) Comply with s. ATCP 55.09 if the person engages in mobile custom processing.

(g) Conduct custom processing operations in a sanitary manner.

(h) Create and keep complete and accurate records of all custom processing transactions that are completed upon slaughter of a food animal or receipt of meat for processing. The service provider shall keep the records for at least 3 years, and shall make the records available to the department for inspection and copying upon request. Each record shall include all of the following:

1. The name and address for each individual for whom the person provides mobile custom slaughter or processing service.

2. The number and type of animals slaughtered for each service recipient.

3. The date of each slaughter.

4. The disposition of each carcass. The report shall indicate whether a carcass was transported to another location for processing and, if so, the location to which it was transported.

5. Any certificates required under s. ATCP 55.07 (7).

6. Other relevant information required by the department.

(2) Marking or labeling meat.

(a) A person providing a custom processing service shall mark or label the resulting meat and poultry products with all the following information:

1. The words “NOT FOR SALE” for meat products or “NOT INSPECTED” for poultry products in block letters at least 3/8” high.

2. The name or commonly recognized trade name of the person providing the custom processing service. If the person performs the service at a meat establishment licensed under s. ATCP 55.03, the person may use the meat establishment number assigned under s. ATCP 55.03 (10) instead of the person’s name. If the person provides the service as a mobile custom processing service, the person may use the registration number assigned under s. ATCP 55.09 (2) (g) instead of the person’s name.

Note: The following examples illustrate possible label formats under par. (a):

NOT FOR SALE NOT FOR SALE NOT INSPECTED
XYZ Market WIS 000 ABC FARMS

(b) A person providing a custom slaughter service shall mark the carcass of each custom slaughtered animal with the information required under par. (a). The person shall mark each side, quarter, detached organ, and other part of the carcass. The person shall mark the carcass immediately after slaughter, before the carcass leaves the slaughter site.

(c) A person providing a custom processing service shall apply the label under par. (a) to all packages and containers of custom processed meat and poultry products when those meat or poultry products are packaged or placed in those containers. The person shall individually label sausages that have a diameter of more than 1 1/2” if those sausages are individually packaged, or if they are shipped or stored in unsealed containers.

(3) Custom slaughter and processing schedule.

(a) Except as provided in par. (b), a meat establishment operator may not engage in custom slaughter or other processing operations at a meat establishment while the operator is simultaneously doing any of the following at that establishment:

1. Slaughtering food animals for sale.

2. Processing the meat of food animals for sale.

(b) Paragraph (a) does not apply to any of the following:

1. A department-inspected custom slaughter, or the custom processing of meat from a department-inspected custom slaughter.

2. Simultaneous operations conducted in separate rooms or areas, if approved by the department. The department may approve simultaneous operations that are adequately separated and controlled to prevent cross-contamination or commingling of meat from the separated operations.

History: CR 01-042: cr. Register March 2002 No. 555, eff. 4-1-02; CR 17-072: am. (title), (1) (intro.), (d), (e) to (g), renum. (1) (h) to (1) (h) (intro.) and am., cr. (1) (h) 1. to 6., am (2) (a), (c), (3) (a) (intro.) Register July 2018 No. 751, eff. 8-1-18.

ATCP 55.09 Mobile custom processing.

(1) General. A person engaged in mobile custom processing shall comply with ss. ATCP 55.07 and 55.08 and this section.

(2) Annual registration certificate.

(a) No person may receive any compensation, other than bartered services, for providing mobile custom processing services unless that person holds a current annual registration certificate from the department. No registration certificate is required if the person holds a meat establishment license under s. ATCP 55.03.

(b) A registration certificate under par. (a) expires on June 30 annually.

(c) A person shall apply for a registration certificate under par. (a) on a form provided by the department. No fee is required. The application shall include all the following:

1. The applicant’s correct legal name, and any trade name under which the applicant does business.

2. The applicant’s business address.

3. The applicant’s social security number if the applicant is an individual.

Note: See s. 93.135 (1) (nm), Stats.

4. Other relevant information required by the department.

(d) The department shall grant or deny an application under par. (c) within 30 days after the department receives a complete application.

(e) The department may deny, suspend, or revoke a registration certificate under par. (a) for cause, as provided in s. 93.06 (7), Stats. Cause may include a violation of this chapter.

Note: The procedure for suspending or revoking a registration certificate, or for contesting the denial of a registration certificate, is set forth in ch. ATCP 1.

(f) The department may issue a registration certificate under par. (a) subject to conditions, or may impose conditions on an existing registration certificate, as provided in s. 93.06 (8), Stats.

Note: The procedure for imposing conditions on an existing registration certificate, or for contesting conditions imposed by the department, is set forth in ch. ATCP 1.

(g) The department shall assign, to each person holding a registration certificate under par. (a), a registration number that uniquely identifies that person.

(3) Facilities and sanitation.

(a) Mobile custom processing operations shall be conducted under clean and sanitary conditions.

(b) Vehicles and facilities used in mobile custom processing operations shall be designed and constructed so that clean and sanitary conditions are maintained.

(c) Facilities shall be available, at every mobile custom slaughter and mobile custom processing site, to clean and sanitize equipment and utensils.

(4) Equipment and utensils. Equipment and utensils used in mobile custom processing operations shall be of sanitary design and construction, and shall be kept clean and sanitary. Meat or poultry product contact surfaces of equipment and utensils shall be cleaned and sanitized after each use, and more frequently as necessary, to keep them clean and sanitary.

(5) Personnel. Personnel engaged in mobile custom processing operations shall wear clean and washable outer clothing, and shall wash and rinse their hands sufficiently during the operations to prevent contamination of carcasses and meat or poultry products.